© Aimée Geroux | https://extremecouponingmom.ca
Need a quick weeknight meal? This Instant Pot Black Pepper Steak is not only so easy and fast to make, but it is also bursting with flavour!
Monday’s are crazy around here because it is Steve’s only day off each week.
We have to cram everything and anything into our Monday’s if it requires a vehicle.
Steve and I went to do our usual Monday groceries and by the time we got home, it was about 1:00 PM and closer to 2:00 PM once all the groceries were put away.
I’ve wanted to make my copycat Mandarin Black Pepper Steak for a while now and finally grabbed the ingredients I was missing to make it.
Of course, I used my Instant Pot instead because it is way faster and the flavours just intensify so well in there.
I am also sharing 24 other great Instant Pot recipes at the end of this blog post, so be sure to check them out!
© Aimée Geroux | https://extremecouponingmom.ca
Instant Pot Black Pepper Steak
This delicious Instant Pot Black Pepper Steak comes together so quickly and it is bursting with flavour.
Cut down your prep time by cutting/slicing all your vegetables and meat the night before for an even faster meal!
What You Will Need:
- 2 tbsp of vegetable oil
- 1/2 green bell pepper, cut into bite-sized chunks
- 1/2 red bell pepper, cut into bite-sized chunks (optional)
- 1/2 yellow bell pepper, cut into bite-sized chunks (optional)
- 1 white onion, cut into bite-size chunks
- 2 – 3 cloves of garlic minced or sliced
- 1.5 – 2 pounds flank steak, cut into thin strips on a 90-degree angle
- 3/4 cup of low-sodium soy sauce
- 3/4 cup of beef stock
- 1/4 cup of oyster sauce
- 2 tbsp of hoisin sauce
- 1 1/2 – 2 tsp of ground black peppercorns
- 1/4 tsp of white pepper
- 2 tbsp of a cornstarch + 2 tbsp of water combined to form a slurry
NOTE: If only using one kind of bell pepper use the whole pepper.
PICKY EATER TIP: Instead of removing the peppers and onions after sautéing, leave them in the pot to cook with the meat. They will virtually disappear into the sauce and it is a great way to hide veggies. Also, if the kids don’t like spicy food, you can cut the ground black peppercorn to 1 tsp and it will be a very mild flavour.
Tip For Cutting Flank Steak
Whatever you do, do not use those beef strips you can buy precut in the store. They turn out so chewy and tough.
Buy a nice piece of flank steak and cut it into strips on a 90-degree angle.
You can watch this YouTube video below if you need a visual for how to cut the flank steak.
Instant Pot Black Pepper Steak
Ingredients
- 2 tbsp of vegetable oil
- 1/2 green bell pepper, cut into bite-sized chunks
- 1/2 red bell pepper, cut into bite-sized chunks (optional)
- 1/2 yellow bell pepper, cut into bite-sized chunks (optional)
- 1 white onion, cut into bite-size chunks
- 2 – 3 cloves of garlic minced or sliced
- 1.5 – 2 pounds flank steak, cut into thin strips on a 90-degree angle
- 3/4 cup of low-sodium soy sauce
- 3/4 cup of beef stock
- 1/4 cup of oyster sauce
- 2 tbsp of hoisin sauce
- 1 1/2 – 2 tsp of ground black peppercorns
- 1/4 tsp of white pepper
- 2 tbsp of a cornstarch + 2 tbsp of water whisked to form a slurry
Instructions
- Grind the black peppercorns until you have 1 1/2 to 2 tsp of ground black peppercorns and set aside. You can do this with a mortar and pestle or you can purchase your black peppercorns in a jar that has a grinder attached to it.
- Add the vegetable oil to the Instant Pot, turn on the Sauté function. When it reads hot, add in the onions and bell peppers then sauté for 5-8 mins until onions are a bit browned.
- Add in the garlic, cook for 2 more minutes and then remove your sautéd vegetables and set aside.
- Hit the cancel button to turn off the sauté function.
- Next, add in the soy sauce, beef stock, oyster sauce, hoisin sauce, ground black peppercorns and the white pepper.
- Place your flank steak strips in and give it a good stir.
- Put the lid on and ensure the valve is set to sealing.
- Press the manual button and set it to cook for 5 minutes for thin strips. If your strips are a bit thicker, set the time to 6 minutes.
- When the cooking time is done hit the cancel button and quick release the pressure by switching the valve to venting.
- Place your sautéd veggies back into the pot.
- Next, add in your slurry (cornstarch and water mixture), stir gently to combine and allow to thicken for 1-2 minutes.
- Serve in a bowl over your favourite rice, my preference is sticky or fried rice.
Notes
- If only using one kind of bell pepper use the whole pepper.
- Remember the cooking time does not include the time it takes for your pressure cooker to come to pressure. The time it takes to come to pressure will vary.
- This recipe was made using the 8 Quart Instant Pot but can be done in the 6 quart Instant Pot as well.
- Also ensure when you are pressure cooking, that your valve is set to sealing not venting or it will not come to pressure.
PICKY EATER TIP: Instead of removing the peppers and onions after sautéing, leave them in the pot to cook with the meat. They will virtually disappear into the sauce and it is a great way to hide veggies. Also, if the kids don’t like spicy food, you can cut the ground black peppercorn to 1 tsp and it will be a very mild flavour.
© Aimée Geroux | https://extremecouponingmom.ca
24 More Delicious Instant Pot Recipes
Check out these other 24 delicious Instant Pot Recipes for your next meal!
© Aimée Geroux | https://extremecouponingmom.ca
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